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- In a food processor, blend the chilli, garlic, ginger, coconut milk, mint, lime juice and fish sauce until smooth. Transfer the marinade to a bowl, add the prawns and place in the fridge for one hour.Preheat the grill or barbecue to a medium-high heat.
- Remove the prawns from the marinade and thread three onto each skewer, alternating with chunks of avocado and watermelon.
- Cook the skewers for 6-8 minutes until pink, turning once. Serve warm.
Per Serving: 443 kcal, 26.8g fat (15.7g saturated), 20.5g carbs (9.1g sugars), 33.6g protein, 5.8g fibre, 0.687g sodium
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